Yellow Pea Soup
6 servings
180 minutes
Yellow pea soup is a traditional European dish that combines the tenderness of legumes, the sweetness of maple syrup, and the spiciness of bacon. Such soups are believed to have originated in northern countries where peas were a primary food source in winter. The thick and aromatic texture makes this soup perfect for a hearty lunch. Peas give it softness, while added vegetables provide a light sweetness. Salty pork belly and bacon enrich the flavor with deep meaty notes, while fresh thyme adds sophistication. This soup warms you in cold weather and pairs excellently with rye bread. It can be served as a standalone dish or with a potato garnish to enhance the richness of flavor.
1
In a large pot, add dried yellow peas, add baking soda, and pour cold water to cover the peas by 1 cm. Bring to a boil over high heat, cook for five minutes, then drain and rinse with cold water.
- Yellow peas: 2 glasss
- Soda: 1 teaspoon
2
Pour back into the pot, add peeled and grated rutabaga and carrot, chopped leek (white part), and onion. Add salted pork belly (whole) and finely chopped bacon. Pour in maple syrup and add salt and pepper.
- Swede: 1 piece
- Carrot: 1 piece
- Leek: 1 piece
- Onion: 1 head
- Salted pork belly: 180 g
- Bacon: 70 g
- Maple syrup: 2 tablespoons
- Ground black pepper: to taste
3
Pour 12 cups of cold water and bring to a boil. Skim off the foam, reduce the heat to medium, and cook until the vegetables are soft and the soup is thick; this will take two to two and a half hours.
4
Add a tablespoon of fresh thyme leaves half an hour before it's ready. Before serving, remove the pork belly from the pot and season the soup with salt and pepper to taste.
- Fresh thyme: 5 stem
- Ground black pepper: to taste